Friday's lab was a little simpler. We focused on baked custards and made creme caramel and chocolate pots de creme. We were also supposed to make creme brulee, but since we also had to finish the recipes from Thursday, we decided to skip that one. Both custards were made in similar ways. We started with the creme caramel. We first made the caramel that would sit at the bottom of the tins. We combined a little water with sugar and without stirring, let it caramelize to a light brown. I accidentally let my caramel crystallize and this happened because there must have been some residue from whoever used the pot before me. Sugar is finicky and will crystallize to even the smallest of residues. To stop this from happening the second time I made the caramel, I added a little lime juice. The acid stops the sugar from crystallizing. Once the caramel was the right colour, we poured a little at the bottom of each tin. We then made the custard from the creme caramel. It was a lot like what we made the day before; you heat the cream until scalded and at it to the egg yolks that have been whipped with sugar, strain this mixture then pour into the tins. Fairly easy! These then baked in a water bath until it was no longer jiggly. To serve the creme caramels, you tip them out of the tin so that the caramel that was at the bottom of the tin is now on top and dripping down the sides of the custard. This wasn't my favourite dessert seeing as it is very eggy and I'm not a big fan of the texture, but I still thought the flavour was good. Next we made the chocolate pots de creme, which I was looking forward to. We started by scalding the cream and adding it to the chocolate, allowing it to melt. Once it had cooled, we added the yolks that we had mixed with vanilla, sugar and a pinch of salt. We passed this through a sieve, then poured into individual little tins. Again, this baked in a water bath until the tops no longer jiggled. Both these recipes were very easy and didn't require too much work. We decorated both the creme caramel and the chocolate pots de creme with berries and whipped cream. They both tasted very good and are just about all gone already!